Raspberry Habanero Pepper Jelly

"I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
1hr
Ingredients:
8
Yields:
10-12 4 oz. jars
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ingredients

  • 3 -5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)
  • 2 sweet red peppers
  • 1 sweet green pepper
  • 12 ounces frozen raspberries, defrosted and put through a food mill with fine disc
  • 2 14 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
  • 1 cup vinegar
  • 1 34 ounces sure-jel dry pectin (powder, not liquid)
  • 4 cups sugar
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directions

  • Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
  • Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
  • Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
  • Ladle into hot ½ pint jars leaving 1/8” headspace.
  • Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
  • Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
  • I usually get anywhere from 10-12 of the 4 oz. jars.

Questions & Replies

  1. I want to use blackberries is there any different amount i should use and is there a different prep for these? can i blend the habaneros with the water and berries together then proceed with recipe or do I have to strain this? I dont want bits of habaneros but don't mind tiny bits of green/red peppers. With change of fruit should I process for 10 minutes?
     
  2. Would you recommend white vinegar or apple cider vinegar for this recipe?Also, would it 'pour' over cream cheese or is it too firm of a set up?
     
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Reviews

  1. Super easy and great tasting!! I have made this recipe a few times now and I typically get 10-11 4oz jars, I always use 5-6 Habaneros and it is not overwhelming hot. The only change I've made is not reserving the 1/4 cup of the chopped peppers - that way you do not have pepper bits in the final product, this makes the jelly a beautiful clear ruby color - perfect for the Holidays!
     
  2. Oh my, I had NO idea how HOT those Habinaros are, I'm used to working with jalapenos. Made this exactly as directed even using the 4 peppers and it turned out so pretty, clear, bright ruby color with just a few flecks of pepper in it as I had to strain with a metal strainer as that's all I had. It's very hot with a sweet background and I think folks that like spicy are going to love this once the heat is tamed a little with cream cheese. I can tell I'll be making this often but will probably cut the peppers back to 2 for wimps like me. Glad you told me about using gloves while working with the peppers.
     
  3. Great flavor! I only used 3 peppers for my first batch because I wanted to judge the heat level and I think I'll use more in the next batch. I don't have a food mill, sieve, or jelly bag and wasn't going to buy special equipment since I don't make jelly often. I actually just cut the peppers up and put them in a blender to puree with just a tiny bit of water. I then did the same with the raspberries, minus the water. Worked fine also I didn't separate any juice, just boiled it all together and added the vinegar, sugar, and pectin. Jelled fine!
     
  4. I did not drain the juice for my take on this recipe. I kept the fruit and juice together and it worked perfectly for a habanero raspberry jelly/jam. We love this recipe so much and it can be used in so many dishes. Trying chicken wings with this added to a glaze next! Thanks for a great recipe!
     
  5. Followed recipe- 5 Habaneros- mrs.wagers pectin blend. made 10- 4oz jars. Perfect.
     
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Tweaks

  1. 1 & 3/4 ounces of pectin converts to 11 tsp!
     
  2. Fresh raspberries.
     

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